Radish and Greens Pasta
This is a great way to use the whole radish plant. If you don't have the leaves, you can substitute with more of the other greens. The pancetta adds saltiness and depth to the dish, but you can leave it out- it's still good!
1 bunch radishes, including greens
2 c. (+/-) spinach, or rough-chopped kale, chard, other greens
1/2 lb. pasta (I like either linguine, spagetti, or or a rotini type)
1/2 c. chopped pancetta, optional
2 T. chopped green onions or shallots
1 clove garlic, minced or pressed
(or substitute 2-3 T. chopped ramps for both green onions and garlic)
Olive oil
1 tsp. lemon juice
Salt and pepper
Shaved or shredded parmesan, optional
Toasted pine nuts or walnuts, optional
Trim the greens from the radish roots, wash both. Cut the radishes in wedges or quarters. Rough chop the greens. Set aside, keeping separate.
Cook pasta al dente, according to package directions. When draining, reserve 1/2 c. or so of the pasta water.
Meanwhile, saute the pancetta, (if using), until done, then remove from pan. Add the radish wedges to the pan, (if you didn't use pancetta, add 1 Tbsp. olive oil too), then saute until firm-tender, about 4-5 minutes. Midway through, add the onion and garlic. Add radish leaves and greens, then cook just until wilted, another 1-2 minutes. Stir the pancetta back in, along with lemon juice, and season with salt and pepper. Toss with the pasta, and adjust consistency if you wish, by adding a wee drizzle of olive oil and/or a little of the reserved pasta water (1-2 Tbsp. at a time). Re-warm on low heat if needed. Garnish with a good sprinkle of parmesan and nuts, if using.
Recipe created or adapted by Liz Talley, Urban Graze
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